Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Alfred Prasad's stunning seafood biryani recipe is cooked with a fragrant herb paste for a wonderfully light finish. Scallops, prawns and crab make up the seafood medley, but feel free to go the extra mile and add some mussels to the dish as well for even more seafood flavour.
While the onions are cooking, place a large pan of water to boil. Wash and soak the rice in a large bowl of lukewarm water. Place the fish stock in a saucepan over medium heat, reduce by half and set aside
When the onions are browned, add the turmeric, fry for a minute and add the herb paste. Fry for a further 2–3 minutes, add the yoghurt and stir well to combine. Cook for a further 5 minutes and remove from heat
Add the cinnamon, cardamom, cloves and salt to the pan of boiling water, simmer for 5 minutes then remove the spices and discard. Drain the soaked rice and add to the boiling water, stirring gently
Meanwhile, heat the pan containing the herb mixture and add the scallops, prawns and crab meat. Sauté for a minute, stirring gently. Add the reduced fish stock and remove a few prawns and scallops for garnish
12
Queen scallops
, roe removed, keep some whole for garnish and cut the others into quarters
7
Check the rice – once it is three quarters cooked, drain in a colander and add to the pan containing the herbs and seafood. Stir gently to mix the herbs and seafood into the rice. Check the seasoning, add the lemon juice and leave to simmer for 10 minutes
To serve, divide the biryani between bowls and garnish with a few of the reserved king prawns and scallops. Add a sprinkling of toasted pine nuts, lemon zest and dill fronds. Serve hot
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).